Coconut Macaroons
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This coconut macaroon recipe makes cookies that are crisp on the outside, wonderfully chewy inside, and delicious plain or dipped in chocolate.
As a coconut lover, I’ve tried dozens of coconut macaroon recipes over the years, and this is the one I always come back to. The macaroons bake up crisp and golden on the outside while staying rich and chewy in the center. Getting that texture comes down to the right ratio of coconut to sweetened condensed milk. Most recipes call for one full can of condensed milk to one full bag of coconut, presumably to keep things simple, but I’ve found that’s a bit too much liquid—the excess pools around the macaroons as they bake and can burn. Using slightly less condensed milk makes all the difference.
These macaroons are delicious plain, but I especially love them dipped in chocolate. And because they keep well for days, they’re perfect for making ahead for holidays, parties, or gift-giving.
“These are so darn good…easily the most delicious macaroons I’ve ever made!”
What You’ll Need To Make Coconut Macaroons
- Sweetened flaked coconut: I recommend Baker’s Angel Flake for this recipe. The texture and moisture level of packaged coconut can vary quite a bit by brand, which can affect how the macaroons hold together and bake.
- Sweetened condensed milk: Gives the macaroons their sweetness and rich, chewy texture. You’ll use just shy of a full can; using too much can make the mixture overly wet and cause the macaroons to spread and pool as they bake.
- Egg whites: Whipped to stiff peaks and folded into the coconut mixture, they give the macaroons structure and keep them from being overly dense.
- Vanilla extract & salt: Vanilla enhances the coconut flavor, while salt balances the sweetness.
- Semisweet chocolate: Optional, but I love the contrast of bittersweet chocolate with the sweet coconut. It’s melted and used for dipping the bottoms of the cooled macaroons.
- Jump to the printable recipe for precise measurements
How To Make Coconut Macaroons
Make the coconut mixture: Combine the coconut, sweetened condensed milk, and vanilla in a large bowl and stir until evenly combined. The mixture should be moist and sticky but not loose or runny.
Whip and fold in the egg whites: Beat the egg whites and salt until stiff peaks form. When you lift the beaters, the peaks should stand straight up without drooping. Gently fold the egg whites into the coconut mixture, taking care not to deflate them too much.
Shape and bake: Scoop the mixture into mounds on the baking sheets, then bake until the macaroons are golden on top and around the edges. Let them cool for a few minutes, then transfer to a rack to cool completely.
Dip in chocolate: If using the chocolate, melt it gently until smooth. Dip the bottoms of the cooled macaroons in the chocolate, letting any excess drip off, then place them on a parchment-lined baking sheet. Refrigerate briefly, just until the chocolate is set.
A Few Notes On Coconut Macaroons
Coconut macaroons are especially popular at Passover since they’re naturally flourless and don’t require any leavening. If you’re planning a holiday menu, you can find more ideas in my Passover recipes collection. And despite the similar name, macaroons are quite different from French macarons, the delicate meringue-based sandwich cookies made with almond flour. If those are what you’re looking for, try my French macaron recipe.
More Coconut Sweets You’ll Love
Coconut Macaroons
Ingredients
- 1 (14-oz) bag sweetened flaked coconut, such as Baker’s Angel Flake (see note)
- ⅞ cup sweetened condensed milk (see note below on measurement)
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ teaspoon salt
- 4 oz semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)
Instructions
- Preheat the oven to 325°F (165°C). Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
- In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
- In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
- Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 in (2.5 cm) apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
- If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
Notes
- There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker’s Angel Flake.
- To measure ⅞ cup of sweetened condensed milk, use ¾ cup plus 2 tablespoons.
- Freezing Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Hands down the best recipe I have ever gotten!!!! I’ve never made these before but they are my dads favorite so tried them and O.M.G!!! Kid you not, I come back to this page 4 times a year every year to make these cookies on every holiday!!!
Made these Macaroons and they sticked to my parchment then I read another recipe said to spray the parchment because they will stick
Hi Dottie, I’m sorry you had a problem with these sticking! Are you sure you used parchment and not wax paper?
Mine didn’t stick. Maybe your oven temperature wasn’t correct. Do you have an oven thermometer ?
After watching GBBS I wanted to find a recipe similar to Prue’s coconut macaroons, but in American measurements. In order to get Prue’s more cake-like macaroon I pulsed the coconut in a food processor for about 10 seconds and added 2-3 TB of white flour (Prue’s calls for rice flour, but white flour works just as well). I then substituted the tsp vanilla for 1/2 tsp almond extract, as I like the combination of almond and coconut flavors. They came out great!! I’ll try adding some chopped roasted almonds some time, and maybe chopped maraschino cherries another time. Great recipe!
Fantastic tips! I’ve got rice flour in my pantry (I use it in Shortbread) and I’m going to try your pulsing the coconut suggestion.
Help! Baker’s Angel coconut seems to be out everywhere. Even online. Is there another brand you can suggest? Thanks!
Hi Amy, I’ve heard that from a few other people. The only other brand I’ve used is my local store brand. Sorry I can’t be more helpful!
Baker’s Angel is just a brand. I purchased shredded coconut from my local bulk food store and it worked just perfect.
Unfortunately I must have not added the right amount of condensed milk or my egg whites needed more whipping as the macaroons turned out a bit runny. Not as pretty as yours.😢
Oh my… coconut macaroons are one of my favorite things in the whole wide world. Why I never looked for a recipe until now I have no clue. Thank goodness I stumbled upon this one! My daughter and I made these at Christmas. So easy, so perfect. Didn’t change a thing, didn’t need to. Perfection!!
I made these yesterday, and while they are delicious, I did experience some pooling at the base of my macaroons. I tried to research and troubleshoot, and one website suggested lowering the oven temp, but that didn’t help. Any suggestions? I followed the recipe exactly, so I’m not sure why they came out a little runny on the pan. Variance on egg whites? Maybe if I weighed in grams it would be better? Like I said, baked up great and I covered the pooling at the base in chocolate anyway, but I want to get them perfect!
Thank you! 🙂
Hi Rachel, A little pooling around the bottom is normal, but the macaroons may be a little runny on the bottom if the egg whites aren’t stiff enough. Make sure you beat those egg whites to a stiff peak. Hope that helps!
Thank you so much! I’ll give it another try.
These coconut macaroons are simply DELICIOUS with and without the chocolate. I share them with my family, friends and neighbors ❤️
Thank you SOOO much Jenn 🥰
We made these last night and they came out perfect and look beautiful. Our only comment is they are a bit over the top sweet. Next time we are going to try unsweetened Coconut. What do you think?
Hi Don, I wouldn’t recommend using unsweetened coconut. Instead, you could try dipping them in bittersweet chocolate to temper the sweetness. Hope that helps!
Hi, my husband thought it’s a little too sweet for him. How can I reduce the sweetness? Less condensed milk? Please suggest.
Also, to boost the toasted coconut flavor, can I add some toasted coconut? Maybe that’ll reduce the sweetness too.
Hi Ria, I wouldn’t recommend that – sorry!
Hi Ria, sorry your husband found these too sweet. I wouldn’t reduce the sweetened condensed milk — Instead, you could try dipping them in bittersweet chocolate to temper the sweetness. Hope that helps!
I made them with unsweetened coconut (“Let’s do…organic” brand) and they turned out yummy. Definitely the saltiness came through more and it was less sweet than I would get at local bakeries. But it was very similar to the level of sweetness in coconut mochi.
These are one of my favorite recipes on this site. If I suddenly get a craving for a treat, I can have these ready in no time. Can you please suggest a different brand of Shredded coconut? I think everyone found this recipe because i cannot find Bakers Brand anywhere anymore. I live in northern California and stores haven’t had it for weeks. I’m on my last bag and getting nervous. Thank you for your time and recipes!
So glad you like these! I’m not familiar with any other name brands of the coconut. The only options I’ve ever seen are Bakers brand and store brands. Sorry I can’t be more helpful!
Hi Jenni~I couldn’t find the Bakers coconut brand either so I tried Kroger brand and they came out perfectly! So great in fact, I went back today for 2 more bags so I can make lots more! ❤️ Fred Meyer & QFC have this brand.
I’d been making the Ina Garten recipe for years which is very similar and I didn’t think could be improved upon, but Jenn’s little touches take them over the top! Not using the full can of condensed milk makes all the difference and means my macaroons no longer puddle and dipping them in chocolate… omg, amazing! Perfect recipe for Christmas, Easter, in fact, easy to make quickly any time of year because the ingredients can be kept on hand and they are also gluten-free, major win!